We recently moved to Mississippi and went to an event to meet our new squadron. It was a potluck and most everyone had posted they were bringing a dessert. As my family knows, dessert is my favorite to entertain with but I wanted my dish to really stick out. So what did I make? German potato salad with my own spin on it. As usual, it’s husband tested and approved!
German Potato Salad
- 5 large gold or red potatoes
- 1/2 lb bacon chopped
- 2 garlic grated or chopped fine
- 1/2 white onion chopped fine
- 1/2 cup fresh parley chopped
- 1 green onion chopped
- 3-4 tbsp white sugar
- 1/2 apple cider vinegar
- 3 tbsp white wine
- 3 tbsp dijon mustard or stone ground mustard
- S & P
Place the potatoes in a large pot and cover with water. Season the water generously with salt. Boil until potatoes are just turning soft (boil about 10-15 minutes). Once then have cooked, drain and place the potatoes on a cutting board to cool before chopping. While the potatoes are cooking, chop the bacon into small pieces and cook in a deep fry pan or deep pot on medium to high heat. Once it is completely cooked, place on a paper towel to drain the excess grease. The grease in the pan; DO NOT throw this out! It binds the salad together and makes it delicious.
Next, put the white onion in the pan and turn the heat down to medium low. Pour in the wine and the grated or chopped garlic. This will need to cook about 5 minutes to soften the onion and cook the raw garlic. Place the bacon back in the pan with the onion and add the sugar, mustard, vinegar, and S& P( to taste), half the parsley and green onion. Stir all together and put on low heat.
The potatoes should be cooled enough to chop but if they are still too warm to handle, turn the heat off on the bacon mixture and let them cool longer. The potatoes can be cut onto whatever size you would like but I chop them roughly. When you stir them, they will break up a bit so there is not need to worry about making them a perfect size. Once the potatoes are all chopped, stir them into the bacon mix. Add the remaining parsley and green onion. Taste the potatoes to see if you want more S& P or sugar to the salad. This salad is served warm and is always best the next day. To keep warm, put in an oven safe bowl or casserole dish that covers and cook in the oven for 10-15 minutes at 375°. Enjoy one of my favorite fall salads. Oh, and hubbys too!